Irresistibly Creamy Slow-Cooker Chicken Alfredo Tonight
This Slow-Cooker Chicken Alfredo recipe offers a creamy, comforting dish perfect for any dinner occasion.
Equipment
- - Slow cooker
Ingredients
For the Chicken and Sauce
- 2 pounds Boneless, Skinless Chicken Breasts The main protein source that keeps the dish hearty and satisfying.
- 2 cups Low-Sodium Chicken Broth Adds depth of flavor and moisture; use vegetable broth for a vegetarian twist.
- 1 cup Heavy Cream Provides a silky richness, essential for that creamy sauce.
- 1 teaspoon Kosher Salt Amplifies flavors; adjust to your preference for dietary considerations.
- 1 teaspoon Garlic Powder Infuses savory notes; fresh garlic works beautifully in its place.
- 1 tablespoon Italian Seasoning A convenient herb blend that elevates the dish.
- 1/4 teaspoon Crushed Red Pepper Flakes Adds a gentle spice; feel free to omit if you're sensitive to heat.
- 1/2 teaspoon Freshly Ground Black Pepper Enhances the overall taste; replace with white pepper for a milder flavor.
- 1 teaspoon Onion Powder Contributes sweetness and depth; fresh, sautéed onions can boost the flavor profile.
For the Pasta
- 12 ounces Fettuccine The classic choice for Alfredo; feel free to use any long pasta.
For the Creamy Finish
- 1/2 cup Unsalted Butter Introduces a rich flavor to the sauce; olive oil can lighten it up.
- 1 cup Parmesan Cheese The heart of the cheesy sauce, giving it its signature flavor.
- 1/4 cup Fresh Parsley For a pop of color and freshness when garnishing.
Instructions
Cooking Instructions
- In your slow cooker, place the boneless chicken breasts, heavy cream, low-sodium chicken broth, and all your seasonings: garlic powder, Italian seasoning, crushed red pepper flakes, onion powder, kosher salt, and black pepper. Stir everything together until well mixed.
- Cover the slow cooker and set it to high heat. Cook for about 2 hours, or until the chicken reaches an internal temperature of 165°F. Remove the chicken, shred it, and set it aside to add later.
- Break the fettuccine if necessary, and add it along with the unsalted butter to the slow cooker. Cook the pasta until it’s al dente, checking frequently (20-40 minutes depending on your slow cooker).
- Return the shredded chicken to the slow cooker and stir in the Parmesan cheese. Cook uncovered for an additional 5-8 minutes until the sauce wraps around the pasta, creating a satisfying creaminess.
- Taste your dish and adjust seasoning with more salt and pepper if desired. Finally, garnish with fresh parsley before serving.
Notes
Serve with garlic bread for a delightful meal twist!